000			01944pam a2200313 a 4500
001			2068075
003			OSt
005			20240611155104.0
008			940422s1994 nyua b 001 0 eng
010			_a 94012419
020			_a9781804061183 _cpaperback
040			_aDLC _cDSSC _dDLC
082	0	0	_aCir./664.07/P785 _220
100			_aPomeranz, Yeshajahu _911425
245	1	0	_aFood analysis : _btheory and practice / _cYeshajahu Pomeranz and Clifton E. Meloan.
250			_aFourth edition
260			_aUnited Kingdom : _bED-Tech Press, _cc2023.
300			_ax, 709 pages : _billustrations ; _c21 cm
336			_atext
337			_aunmediated
338			_avolume
504			_aIncludes index.
505			_aContents: Searching the literature -- Sampling -- Preparation of samples -- Reporting results and reliability of analyses -- Theory of spectroscopy -- The visible and ultraviolet regions -- Color of foods -- Fluorescence and phosphorescence -- Infrared spectroscopy -- Flame photometry and atomic absorption -- X rays -- Potentiometry -- Coulometry -- Conductivity -- Electrophoresis -- Voltammetry (Polarography) -- Mass spectroscopy -- Nuclear magnetic resonance -- Radioactivity and counting techniques -- Column chromatography -- Paper and thin-layer chromatography -- Gas-liquid chromatography -- Extraction -- Centrifugation -- Densimetry -- Refractometry -- Polarimetry -- Rheology -- Serology, immunochemistry, and immunoelectrophoresis -- Enzymatic methods -- Analytical microbiology -- General remarks -- Determination of moisture -- Ash and mineral components -- Carbohydrates -- Lipids -- Nitrogenous compounds -- Objective versus sensory evaluation of foods.
650		0	_aFood _xAnalysis.
700	1		_aMeloan, Clifton E. _ejoint author
906			_a7 _bcbc _corignew _d1 _eocip _f19 _gy-gencatlg
942			_2ddc _cBK
999			_c8240 _d8240